Other Food Allergies

The Best Yellow Birthday Cake (egg-free/peanut-free) IMHO

WESTPORTER posted the recipe (and I've made some small changes)--I found it when I did a search---IT WORKED!!!! YUMMY!
After many months of trying & failing with baking yellow cakes, I finally found one that is great and super easy. I have tried all of the FAAN cakes, including the hints of adding extra applesauce and dry pudding mix, but they still came out too crumbly.

1. Preheat oven to 350 degrees F. Grease either round pans or 13 x 9 pan. I use Crisco and flour to grease the pans. Character pans worked!

2. In a large bowl, combine all ingredients. With a handheld mixer, beat for 3 minutes until creamy.

3. Pour into prepared cake pan and bake for 30-40 minutes. Cool for 20 minutes in pan on wire rack. Remove from pan and cool completely before serving.

Enjoy!

This is very strange---I just looked at my above post and said I had a DS allergic to eggs, peanuts, and severely allergic to milk. Just to clarify: I have a DD who is allergic to peanuts, tree nuts, and eggs (no milk allergy, so this recipe is not milk-free---sorry if it confused anyone).
[This message has been edited by NicoleinNH (edited March 18, 2007).]

I tried this out for my dad's birthday on Tuesday - with chocolate cake mix and pudding. Fantastic! It's still moist and delicious today. It's heavier than most cakes, but I like it like that...kind of brownie-ish and fudgy.

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Kim
DS - age 4 - allergic to peanuts and eggs
DS - age 2 - no known allergies

I'm so glad to see this recipe. Tomorrow is my ds 2nd bday. He has no allergies, but my dd is PA, EA.

For her Bday, I tried making the soda cake mix, ya know- just a box of cake mix and some soda. It fell apart when I tried to take it out of the pan. I made 3 separate batches, and they all came out crumbly. (It tasted pretty good though)

Hopefully, this recipe will work as well for me as it has for you guys.

Anyone have any other tips on keeping it from sticking or falling apart?

I used this recipe to make cupcakes for my sons' class the other day - the kids loved them! I add a little bit of arrowroot powder to all recipes which I think helps to make it not so crumbly. I also spray pans or cupcake liners with the Pam with Flour Nonstick Spray. It works great! In fact, my non-allergic teenage niece tried one and said, "Wow, you're really getting better at making this stuff"! I took that to mean they're pretty good!

Stephi-I grease (margarine) the pan and then sprinkle flour. I was so happy when it popped out of the Dora pan without any cracks. I've been trying to find a yellow cake for shaped pans for about 4 years now [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Finally!

It is weird that I've never had a problem with the egg-free chocolate cakes--they've always been moist and don't stick to the pan.
Nicole

I made this cake and it was really good, didn't crumble like my normal egg-free cakes. My ds loved it and he isn't even a big sweet eater. However, it was a bit dry (noticed by adults, not kids) ....any suggestions for making it more moist? Increase oil maybe?
Thanks!